The drive and expertise Jonathan Maltus has demonstrated in his fabulous boutique St Emilions Teyssier, Laforge and Le Dôme is now bearing fruits in the Barossa Valley. The same rigorous approach applies to his range of Colonial Estate wines. The grapes are hand-picked into trays and double-sorted. The reds receive cold pre-maceration, delestages, pigeage, and maceration on the skins prior to ageing in French oak; whilst the whites get whole-bunch pressing and bâtonnage and are fermented with yeasts imported from Champagne. The reds emanate from the prime Northern Arc of the Barossa Valley and the whites from the cool-climate Adelaide Hills district. Each block is vinified separately in order to optimise its individual characteristics, the fermentation and maceration lasting up to 3 weeks, before being run-off into French oak barrels. Ageing is for 12 months in a blend of new, one- and two-year-old French oak casks.
With some of the oldest plantings of Shiraz, Grenache and Mourvedre in Australia the Barossa Valley is perhaps the most famous wine region in Australia. The warm valley floor and scarcity of water, coupled with incredibly old, dry farmed vines produces some of Australias most powerful reds.